Persimmons are rich in vitamins and minerals, as well as high in soluble dietary fiber. They can be enjoyed fresh as a snack or used in various recipes.

We not only grow our persimmons in our California ranch, but also import them from Chile, Spain, and Israel.

Our persimmons are available from January to mid July, and from October to December.

Persimmons are good as an addition to your salad, yogurt, or oatmeal. You can also incorporate them into your favorite smoothie recipe for extra nutrients.

1. Rinse the skin thoroughly, or peel it off. A persimmon’s skin is edible and should be completely washed before consuming. Wash your persimmon under running water, and dry the outside of the skin with a clean towel.


2. If there are green leaves, cut it off using a knife.


•  Fuyu persimmons are best when they are firm. Prepare them like you would for raw apples. Cut the persimmon in half, from the stem to the tail, to split the core into two halves. Then, cut each half of the persimmon into thin rounds or wedges.

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